Apricot Chicken

This recipe originally came from my sister Elaine who cooks it in the dutch oven when she's camping. Karen and I started making it in the large roasting pans to feed a crowd. When I was in charge of the menu for funeral dinners in my Cedar Hills ward, I started serving apricot chicken and it was so easy to feed up to 150. I think they are still using my menu and it's now known as "funeral chicken."

Apricot Chicken

15 boneless, skinless chicken thighs

1 bottle Russian salad dressing

1 pkg. Lipton onion soup mix

1 sm. bottle apricot jam

Remove as much fat as possible from thighs. With a little oil, brown chicken thighs and then add to crock pot or roasting pan. Cook on high for 4 hours, or low for 8 hours. Serve over rice.

Cilantro Chicken Enchiladas

My friend Elyssa Andrus brought these to me one day and I have never made any other enchiladas since. I have probably made them for 100 new moms and it is my go-to meal for the missionaries. They are dreamy! This is the original recipe (although I have added the beans and corn), and I always triple it for our family and bake it in a large baking dish.

4 oz. chopped mild green chiles, undrained
3/4 cup loosely packed fresh cilantro leaves and stems
3 green onions, sliced 
2 T. sliced pickled jalapeno chilies (if you don’t want them too spicy, only use a little)
2 T. fresh lime juice (we use more because I like it so much)
1/4 t. salt
1/3 c. water
4 (8-inch) flour tortillas
2 c. cooked chicken, shredded
1 c. grated monterey jack cheese
1/2 c. black beans
1/2 c. white corn
1/4 cup heavy or whipping cream
 
Preheat oven to 350 degrees. Grease 11 X 7 baking dish. In blender, combine chilies, cilantro, green onions, pickled jalapenos, lime juice, salt and water; puree until smooth. Transfer to 8-inch skillet and heat to boiling over medium heat; boil 2 minutes. Dip one side of each tortilla in sauce; spread 1 tablespoon sauce over other (dry) side of tortilla and top with chicken. Add cheese, corn and black beans. Roll up tortilla and place, seam side down, in prepared baking dish. Stir cream into remaining sauce in skillet; pour over filled tortillas. Cover with foil and bake 15 minutes. Remove foil; sprinkle with cheese and bake until cheese has melted about 5 minutes longer.

Chicken Divan

The first time I ever had this recipe was when I had Andrew. My sister Karen brought it to me and there are few times that I have needed "comfort food" as I did then. It tasted heavenly. It's a staple at our house and a wonderful dish to take to new moms, or anyone needing a bit of comfort.

1 whole chicken, deboned and shredded

broccoli

2/3 c. mayonnaise

1/3 c. milk

1 can cream of chicken soup

1 T. lemon juice

2 t. curry powder

1 c. cheddar cheese

6 slices of bread

¼ cup melted butter

Layer broccoli and chicken in a 9X13 baking dish. In a saucepan, add mayo, milk, soup, lemon juice, curry and cheese and melt until smooth. Poor mixture over broccoli and chicken. Cube the bread and toss with melted butter. Top the casserole with bread cubes. Bake at 350 degrees for 30-40 minutes until hot and bubbly. Serve over rice.